Vegetarian Spring Rolls with Peanut Sauce

Packed with vegetables and tofu these spring rolls make the perfect snack or lunch and can be eaten on the go. Not a fan of tofu? I sometimes substitute vermicelli noodles, rice, chicken, turkey, shrimp, or any mild fish.

Servings: 4 servings
Serving Size: 2 spring rolls with 2 tbsp. sauce

Spring Roll Ingredients

  • 1 10 oz. package firm or extra firm tofu, drained well
  • 8 rice paper spring roll wrappers
  • 24 fresh mint leaves
  • 1 large carrot, trimmed, peeled, and cut into 3–inch matchsticks
  • 1 cucumber, peeled, and cut into 3–inch matchsticks
  • 1/3 cup fresh cilantro
  • 1/3 cup basil
  • 12 pieces lettuce

Peanut Sauce Ingredients

  • 2 tbsp peanut butter
  • 1.5 tbsp water
  • 1/ tsp. lime juice
  • 1/2 tbsp. soy sauce
  • 1/2 tbsp. of rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp fish sauce (or vegan Worcestershire)


  1. Whisk together the dipping sauce ingredients and set aside.
  2. Squeeze the tofu between paper towels to release extra water. Cut into 12 rectangles, about 2 inches by a quarter inch.
  3. Fill a shallow bowl with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened.
  4. Assemble spring rolls. Lay one wrapper flat and place two mint leaves lengthwise in center. Layer on three pieces of tofu, several carrot and cucumber slices, a sprinkling of cilantro and basil.
  5. Top with a lettuce leaf.
  6. Fold the long edge of the wrapper over ingredients. Then fold in ends and continue rolling wrapper lengthwise. Place seam side down on a plate. Repeat with remaining wrappers.


Excited to try out your garlic scapes? One of our favorite ways to eat them is in pesto form!


Garlic Scape Pesto

 (the website has further explanations and pictures!)

Ingredients for about two cups:

9-10 garlic scapes, knobby seed-pods removed and discarded
1/2 cup (2.5 oz bag) slivered almonds
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste

Special Equipment – A food processor; a rubber spatula

Preparing the scapes – Rinse scapes in cold water, then roughly chop into half-inch pieces.

Processing — Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.

With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.

Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.


We were excited to find these recipes in Organic Gardening!

Killed Lettuce Salad

  • 8-9 packed cups of a variety of hearty greens, such as butter lettuce, arugula, red leaf lettuce, mizuna, or mustards
  • 4 slices thick cut bacon
  • 1 shallot, cut in thin slices
  • 2 scallions, cut in 1-inch pieces
  • 2 1/2 tablespoons apple-cider vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 tart, crisp eating apple, such as ‘Granny Smith’, cut into matchsticks
  • Hot sauce

1. Preheat a large skillet over medium-high heat. Add 4 slices of bacon and cook until the fat has rendered off, about 6 to 7 minutes. Remove the cooked bacon slices from the pan and reserve for another use.

2. Wash the greens in a large bowl of water to remove all dirt and sand. Shake off the water from the leaves and let drain on paper towels. Set aside.

3. Heat the bacon fat (there should be about 1/4 cup) in the skillet on medium heat. Add the shallots and saute until softened, stirring constantly, about 2 minutes. Add the scallions and cook for another 30 seconds. Turn heat to high and quickly pour in the vinegar and toss in the greens. Using tongs, gently stir the leaves in the hot dressing until lightly wilted but still retaining a little crunch. Season with the salt and pepper.

4. Plate salad onto a warm platter and garnish with fresh matchsticks of apple and a dash of hot sauce.

Serves 4 as a side course


Romaine Lettuce Soup

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 heads romaine lettuce, small inner leaves reserved, roughly chopped (8-9 cups)
  • 2 cups chicken or vegetable stock
  • 2 teaspoons salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup basil leaves
  • 1 tablespoon tarragon leaves
  • 1 tablespoon chives, chopped
  • 1/8 teaspoon ground black pepper

For the basil oil:

  • 1 1/2 cups basil leaves, tightly packed
  • 1/2 cup olive oil
  • 1/4 teaspoon salt

For the black pepper croutons:

  • 1 flatbread, such as naan or pita
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the garnishes:

  • 5 ounces lump crabmeat
  • 2 tablespoons chives, finely chopped


1. Heat a large saucepan over medium-high heat and add 2 tablespoons of the olive oil. Add the onion and garlic and cook until softened and very lightly browned, about 4 minutes. Add the lettuce, in batches if necessary, and cook until gently wilted.

2. Pour in the stock and bring to a boil. Reduce heat, add the salt, and simmer for 5 minutes. Turn off heat and allow the soup to cool for 10 to 15 minutes.

3. Make the basil oil. Bring a small pot of water to a boil. Prepare a medium-sized bowl with ice and water for an ice bath. Add the basil leaves to the boiling water and blanch for 10 seconds. Drain the leaves into a small sieve and place the sieve into the ice bath. After the leaves are cooled, squeeze out as much water as you can with your hands. Place the basil into a blender along with the olive oil and salt and process for 1 minute. Line your sieve with cheesecloth or a coffee filter and place this over a clean bowl. Pour the oil-and-basil mixture into the sieve and allow to strain into the bowl.

4. Add the cooled soup to the blender, along with the yogurt, herbs, and remaining 1 tablespoon of olive oil. Blend on high for 3 minutes. Taste and adjust seasoning with salt and pepper. Chill the soup in the refrigerator.

5. Make the black pepper croutons. Cut the flatbread into long, thin slices about 1/4-inch thick and 2 inches long. Heat a medium skillet over medium-high heat and add the olive oil. Toss in the bread slices and stir with a wooden spoon, allowing them to crisp and become evenly golden. Season to taste with salt and pepper. Pour out onto a small rimmed baking sheet to cool.

6. To serve, ladle each portion into a cold soup bowl. Garnish with some reserved leaves from the heart of the romaine topped with a little lump crabmeat. Drizzle with a teaspoon of basil oil and sprinkle on a few croutons and finely chopped chives.

Makes 4 (1-cup) servings

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